I had never made enchilada sauce from scratch and wanted to try it. The recipe I started with came from Allrecipes (the technique is pretty similar to all of them). I found the recipe to work well with the exception that the spices were way off in my opinion. I upped the cumin considerably and used beef base rather than cans of beef broth. It turned out quite well.
Toast dried Ancho chilis in 400 degree oven for between 2 and 4 minutes. Keep a very close eye on them because they can scorch and become bitter very quickly.
Cut in half and slice tops off. Throw out seeds. Soak in warm water for several hours.
Combine the Ancho chiles, 6 oz can tomato paste, ¼ C. canola oil, 2 cloves of garlic, 1 ½ t. salt, 1 t. ground oregano, 2 t. cumin, 3 C. of water, and 1 or 2 T. beef base (I now use Maggi Beef Base, it’s awesome) in food processor and process until smooth. My current food processor is the Breville Sous Chef, it’s the best I’ve ever owned, it’s a total beast!
Bring just to boil on medium, turn down to medium low, and simmer for 5 minutes.
Store in jar in refrigerator.
- 6 Ancho chiles
- 6 oz can tomato paste
- ¼ C. canola oil
- 2 cloves of garlic
- 1 ½ t. salt
- 1 t. ground oregano
- 2 t. cumin
- 3 C. of water
- 1 to 2 T. beef base
- Roast chilis in oven at 400 for 2 to 4 minutes watching closely.
- Remove stems and seeds and soak in the 3 cups of warm water several hours.
- Combine all ingredients in a food processor and process until smooth.